Carrot Cutlets - Cooking School: Blue Hill at Stone Barns Restaurant
Geege Schuman stashed this in Yum
Carrot cutlets?! That's a new one for me!
Carrot Cutlets with Apricot Purée and Herb Salad
Barber transformed a favorite childhood dish, chicken cutlets, into this ingenious appetizer, served with apricot puree and a fresh herb salad. For best taste, you’ll want carrots straight from the farmer’smarket or organic grocer.
• 6 medium carrots, about 8 inches long
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Sea salt and freshly ground pepper